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Spiced Gingerbread Latte

This cozy latte combines bold espresso with warm milk infused with homemade ginger syrup, cinnamon, ginger, and cloves. The mixture is heated and frothy, creating a creamy, aromatic beverage with a comforting texture and inviting appearance. Perfect for chilly mornings or festive evenings, it’s a delightful treat that feels like a hug in a mug.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Global
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 shots espresso or strong brewed coffee
  • 1 cup whole milk (or plant-based alternative) warm for latte
  • 2 tablespoons ginger syrup homemade or store-bought
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch ground cloves
  • to taste honey or maple syrup optional, for extra sweetness
  • cinnamon for garnish extra cinnamon

Equipment

  • Saucepan
  • Whisk or frother
  • Fine mesh strainer
  • Measuring spoons
  • Mugs

Method
 

  1. Brew a double shot of espresso or strong coffee and set it aside.
  2. Combine the milk, ginger syrup, ground cinnamon, ground ginger, and ground cloves in a saucepan.
  3. Warm the mixture over medium heat until it begins to steam, about 3-4 minutes—avoid boiling to keep the milk smooth.
  4. Whisk or froth the warm milk mixture vigorously until it becomes silky and slightly foamy, filling your kitchen with warm, spicy aroma.
  5. Pour the freshly brewed espresso into your mug, filling it about halfway.
  6. Slowly pour the hot, frothy spiced milk over the espresso, holding back the foam with a spoon if you prefer a layered look.
  7. Sprinkle a pinch of extra cinnamon on top for added aroma and visual appeal.
  8. Taste and adjust sweetness with honey or maple syrup if desired, stirring gently to combine.
  9. Enjoy your cozy gingerbread latte immediately, savoring the warm spices and creamy texture.

Notes

For extra flavor, add a dollop of whipped cream and a dash of cinnamon on top before serving. Store ginger syrup in the fridge for up to two weeks and reheat the spiced milk gently for quick mornings.